1 c. uncooked elbow macaroni
4 slices bacon, cooked and crumbled
1/2 c. chopped celery
1/4 c. chopped green pepper
3/4 c. chopped dill pickle
1/4 c. chopped onion
2 tbsp. chili sauce
1/2 tsp. Worcestershire sauce
1 tsp. salt
1/8 tsp. pepper
1 tsp. sugar
1/4 c. mayonnaise

Cook macaroni according to package directions; drain. Combine macaroni, bacon, celery, green pepper, pickle and onion; set aside. Combine remaining ingredients; pour over macaroni mixture and toss gently. To serve hot, place over low heat; chill overnight to serve cold.